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Cheesecake deviled strawberries take two of my favorite foods and turn them into one easy no bake dessert. I love taking fresh strawberries, filling them with a creamy cheesecake mixture, and topping them with that classic sweet crunch. They come together fast, feel a little special, and totally hit the spot when I am craving strawberry cheesecake but want something lighter and easy.
This is the kind of recipe I keep in my back pocket for parties, showers, or those nights when I just want a few bites of something sweet. They are perfect for Valentine’s Day, Easter, or any spring or summer get-together when I want a dessert that feels fresh and light. I can make them ahead of time, and they use simple ingredients I usually already have, and I never worry about leftovers sitting around. They are easy to grab, not messy, and way lighter than slicing into a full cheesecake.
If this recipe has you craving more, you’ll love my Chocolate Cheesecake Stuffed Strawberries, creamy cheesecake dip, or any of my other easy bite-size cheesecake desserts.
Ingredients Notes
Strawberry Crunch Topping
- Golden Oreo cookies: You can substitute with vanilla sandwich cookies or shortbread cookies
- Unsalted butter: I typically always use unsalted butter, but you can also use salted butter if that is all that you have.
- Strawberry flavored gelatin powder: This adds strawberry flavor and color to the topping
Cream Cheese Filling
- Fresh strawberries: Choose berries about 2 to 2½ inches so they resemble deviled eggs
- Cream cheese: Full fat block-style cream cheese gives the best texture; low fat or whipped varieties are softer and may not hold their shape as well
- Powdered sugar
- Heavy cream: Half and half can be used, though the filling will be slightly softer
- Vanilla extract
- Salt
See the recipe card for full information on ingredients and quantities.
How to Make Cheesecake Deviled Strawberries
- Make the strawberry crunch topping: Pulse the Golden Oreo cookies until finely crushed and transfer to a bowl. Mix the melted butter and strawberry gelatin until combined, then stir into the crumbs.
- Bake the crunch topping: Preheat the oven to 350 degrees. Spread the strawberry crunch mixture in a thin, even layer on a prepared baking sheet and bake just until lightly golden. Let it cool completely on the baking sheet, breaking up any large pieces if needed, before using.
- Prep the strawberries: Rinse the strawberries just before using, pat them very dry, remove the stems, and slice in half lengthwise. Arrange the cut side up on a serving platter.
- Make the filling: Use an electric mixer to beat the cream cheese until smooth. Gradually add the powdered sugar and lightly fold it in until combined, then beat in the heavy whipping cream, vanilla extract, and salt until light and creamy.
- Assemble: Use a spoon or piping bag to fill the the center of each strawberry half with the cream cheese mixture.
- Finish and serve: Sprinkle the strawberry crunch topping over the filling. Serve immediately or refrigerate briefly until ready to serve.
Frequently Asked Questions
Fresh strawberries are best for this recipe. Frozen berries get too soft once thawed and usually won’t hold the cheesecake filling well.
No problem! You can use a zip-top bag with a small corner snipped off, or simply spoon the filling onto the strawberries. Both work perfectly.
Yes! Just make sure the cream cheese is very soft, then mix it by hand with a sturdy spoon or spatula until smooth before adding the powdered sugar, cream, and vanilla.
This usually happens if the strawberries were not dried well or the filling sat too long on the berries. Be sure to pat the strawberries completely dry and assemble close to serving time. If the filling feels loose, chill it for 15 to 20 minutes before piping or spooning.
Extra moisture is usually the cause. Always rinse the strawberries right before slicing and pat them completely dry to prevent the filling from loosening.
It depends on the size of your berries and how much filling you use. Expect roughly 24 to 30 pieces.
That is totally normal. The strawberry gelatin adds flavor and a hint of color, but the topping is meant to be two toned for texture and contrast.
Make Ahead & Storage Instructions
- Store: These are best enjoyed soon after assembling. If you need to save leftovers, keep them in the fridge for up to 1 day. The filling may soften as the berries release moisture. Store any leftover strawberry crunch topping in an airtight container at room temperature for up to a week.
- Make ahead: The cream cheese filling can be prepared up to 24 hours in advance and kept covered in the refrigerator. Bring it to room temperature briefly before spooning or piping onto the strawberries.
- Freezing: Do not freeze the assembled strawberries, as the texture of the berries will be compromised. The leftover crunch topping can be frozen separately and later used to top ice cream or other desserts.
More Strawberry Cheesecake Treats to Try
- Strawberry Eclair Cake
- Strawberry Lasagna
- Strawberry Cheesecake Poke Cake
- Strawberry Icebox Cake
- Strawberry Cool Whip Pie
If you’ve tried this Cheesecake Deviled Strawberries Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Deviled Strawberries
Ingredients
Strawberry Crunch Topping
- 6 golden oreo cookies finely crushed
- 1 tablespoon unsalted butter melted
- 2 teaspoons strawberry flavored gelatin powder Jell-O brand used
Cream Cheese Filling
- 12-15 large fresh strawberries rinsed and patted dry very well, cut into halves
- 8 ounces cream cheese softened to room temperature
- ¾ cup powdered sugar sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Strawberry Crunch Topping
- Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside.
- Add the golden oreo cookies to a small food processor, or high speed blender, and pulse for 30-60 seconds or until finely crushed. Transfer the crumbs to a bowl and set aside.6 golden oreo cookies
- In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended.1 tablespoon unsalted butter, 2 teaspoons strawberry flavored gelatin powder
- Add the strawberry mixture to the cookie crumbs and stir to combine. The cookie crumbs will not turn completely pink. This is expected and creates the desired crunchy two-toned texture.
- Transfer the strawberry crunch mixture to the prepared baking sheet, spread to a thin even layer and bake for 8-10 minutes or just until lightly golden. Remove from the oven and allow to cool completely on the baking sheet while you prepare the cream cheese filling. If needed, break apart any larger pieces of crumbs before adding them to the deviled strawberries.
Cream Cheese Filling
- Rinse the strawberries under cool water, then pat dry very well. Cut the strawberries in half lengthwise (removing any green leaves as well) and place onto a serving platter with the sliced side of the berry facing up. Set aside.12-15 large fresh strawberries
- Beat the cream cheese in a large bowl, with a handheld mixer on medium speed, for 1-2 minutes or until smooth and creamy.8 ounces cream cheese
- Add the powdered sugar, beat on low until fully incorporated, followed by the heavy cream, vanilla extract, and salt. Beat for an additional 1-2 minutes or just until light and creamy.¾ cup powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Dollop a 1-½ teaspoon sized amount of the cream cheese filling onto the cut surface of each of the strawberries. Alternatively, you can transfer the cream cheese filling to a piping bag fitted with a piping tip, and add decorative dollops to the strawberries if desired for serving.
- Once all the strawberries have been topped with the cream cheese filling, sprinkle the tops with the reserved strawberry crunch topping and serve.
Jenn’s Notes
- Store: These cheesecake deviled strawberries are best served immediately after assembly. The filling may loosen as the strawberries release moisture the longer they sit. Store leftover topping in an airtight container at room temperature for up to 1 week.
- Make ahead: The cream cheese filling can be made up to 24 hours in advance and stored covered in the refrigerator. Let it soften slightly at room temperature before piping or spooning.
- Reheat: Reheating is not recommended. These are meant to be served chilled, and heat will cause the filling to melt and the strawberries to soften.
- Freeze: Freezing assembled strawberries is not recommended as the berries will become soft once thawed.
- Use strawberries that are about 2 to 2½ inches so they resemble deviled eggs and sit flat on the platter
- Choose strawberries that are similar in size for a cleaner presentation
- Rinse strawberries only right before slicing and assembling to prevent soft or mushy spots
- Pat strawberries very dry before adding the filling to avoid watery results
- Full fat block style cream cheese gives the best texture and stability
- If piping feels messy, a spoon works just as well and is easier for beginners
sounds delicious. My biggest concern would be, on most occasions, this is something I’d like to prep, refrigerate and serve after dinner but it sounds like I may have a drippy mess by the time dinner is over. The best zI can think to do would be to prep the berries . Prep the filling and topping but keep them separate until you’re ready to eat them and then put them them together. That the only drawback.
Yes, I would recommend filling them soon before serving. But everything can be prepped and ready to go!
Looks so yummy. Can’t wait to try this recipe.
Hope you love it!! They are always a huge hit!
This was delicious ! I made some for Christmas , but my husband an I ate all of them before the following days party ! I’m making them again for Easter , but I cannot promise they will make it to the dinner table !!!! thanks for sharing !
These look super yummy! And I’m very glad they don’t have the same filling as deviled eggs like I initially thought they might.. 😅 and good as they are!
Awesome website!